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Meyer lemon cardamom ice cream

Meyer lemon cardamom ice cream
Robert Gauthier / Los Angeles Times

If Cezanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon ... Read more

Total time: 35 minutes, plus chilling and freezing time | Serves 8
  • 5 Meyer lemons
  • 1 tablespoon cardamom pods, crushed
  • 1 cup half-and-half
  • 1 cup sugar
  • 1/2 vanilla bean
  • 6 large egg yolks
  • 3 cups whipping cream

Step 1Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.

Step 2In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.

Step 3Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.

Step 4Add the cream to the mixture. Juice all 5 lemons and add the juice (you should have about three-fourths cup) to the cream mixture. Chill thoroughly.

Step 5Freeze in an ice cream machine according to the manufacturer's instructions. (Makes 1 quart.)


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